CURRIED CRAB AND DUMPLINGS

INGREDIENTS 

3 — cloves garlic, chopped

1 — bunch coriander (parsley)

1 — tomato, chopped 

1 bunch — chive. chopped

1 — inch fresh ginger, chopped

1— Onion, chopped

1— sprig thyme, chopped

1— hot pepper, chopped

1 tbsp — curry powder

1¾  cup — lager beer

1 tsp — sugar

1 tsp — salt

½ tsp — black pepper

1 cup — water

Dumplings

1 lb — flour plain

1 tsp — sugar

1 tsp — salt

water to mix to a dough

DIRECTIONS

1 Put crab into the freezer for about 30/60 minutes to dull their senses. 

2 Take off the top shell with a knife and split the crabs in two and clean everything soft away until you’re left with two halves.

3 Crack the  large claws (called gundies in Trinidad) with a rock or pestle.

4 After a time for the seasoning to get into the meat (at least 2 hours but can be overnight).

5 Heat oil in a pot and add 1 tbsp. curry powder mixed to a paste with water. Let cook down a little to gain fragrance and then add the crab and stir gently. 

6 After about 5 minutes add a cup of lager beer, water and coconut milk. About maybe a pint or so all together, enough to cover. 

7 Add sugar. Turn down heat and simmer for twenty minutes, uncover and reduce at high heat until gravy thickens, also add a bit more coriander chopped.

Dumplings

While the crab is cooking, take a pound of plain flour and add 1 tsp salt and 1 tsp sugar, mix with water to form a firm dough. roll to a cylinder about 1-5 inches and slice into pieces to make about 10-12 dumplings. Add to boiling salted water and boil for 20 minutes then drain.

APPROXIMATE MACROS PER SERVING: 250 G CALORIES ■ 2  G PROTEIN ■  3 G CARBS ■  5 G FAT

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